Perfect Pumpkin Pie With Streusel Topping Food

STREUSEL PUMPKIN PIE

Steps:

• Preheat oven to 375°. In a bowl, combine flour, pecans and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Divide dough in half. On a lightly floured surface, roll one half of dough to a 1/8-in. thick circle; transfer to 9-in. pie plates; place crust in pie plates. Flute edge and set aside. , Combine pie mix, milk and egg; pour into crusts. For topping, combine brown sugar, flour, pecans and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over filling. Cover edges of pastry loosely with foil. , Bake until a knife inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack for 2 hours. Refrigerate until serving. If desired, serve with whipped cream.

STREUSEL-TOPPED PUMPKIN PIE

Steps:

• Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
• In large bowl, beat all filling ingredients with hand beater or wire whisk until blended. Pour filling into pie crust-lined pie plate.
• Bake 15 minutes. Remove pie from oven; reduce oven temperature to 350°F. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning. Bake 35 minutes. Meanwhile, in small bowl, mix topping ingredients until crumbly with fork; set aside.
• Sprinkle topping over pie. Bake about 10 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack 30 minutes. Refrigerate about 4 hours or until chilled before serving. Store pie covered in refrigerator.

PERFECT PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
• Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

PUMPKIN PIE WITH STREUSEL TOPPING

Steps:

• Preheat oven to 425 degrees F.
• In a large bowl mix together the pumpkin, condensed milk, egg yolks, 1 teaspoons cinnamon, nutmeg, ginger, and salt.
• In a large bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture.
• Pour into the unbaked pie shell. Bake in the preheated oven for 15 minutes.
• While the pie is baking prepare the streusel topping:.
• In a small bowl combine the flour, brown sugar, and 1 teaspoons cinnamon. Add the chilled butter and blend in with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.
• Reduce the heat to 350 degrees. Bake an additional 40 minutes or until set.

PUMPKIN-APPLE MUFFINS WITH STREUSEL TOPPING

Steps:

• In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt. Combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups three-fourths full. For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle 1 teaspoon over each muffin. Bake at 350° for 30-35 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: about 1-1/2 dozen.

CINNAMON STREUSEL-TOPPED PUMPKIN PIE

Steps:

• Preheat oven to 375.
• To prepare filling: Combine 1st 8 ingreds in large bowl; stir with a whisk.
• Crust: Roll dough to an 11 inch circle. Fit into a 9" pie plate coated with spray. Fold edges under and flute.
• Streusal: Lightly spoon flour into a dry measure;level with knife. Combine flour and next 5 ingreds in a bowl. Cut in butter with a fork or fingertips til crumbly. Sprinkle with water, tossing with a fork just til lightly moistened.
• Pour pumpkin mixture into crust; sprinkle with steusal. Place pie on baking sheet. Bake at 375 for 50 min or tl knife inserted in center comes out clean. Cool on wire rack.

PUMPKIN PIE WITH PECAN STREUSEL TOPPING

Steps:

• Pie Filling: Mix the pumpkin, egg yolks, milk, 1 1/2 tsp cinnamon, 1/2 teaspoons ginger.
• 1/2 teaspoons nutmeg, 1/2 teaspoons salt, and orange juice all together.
• Pie Topping: In a separate bowl, mix pecans, brown sugar, flour, 1/2 teaspoons cinnamon, 1/4 teaspoons nutmeg and butter.
• Make sure to bake your pie crust for 10 minutes in 425 degree oven before adding the pie filling and topping.
• Once pie crust is baked for 10 minutes, add pumpkin pie filling to pie shell and bake at 400 for 30 minutes.
• Reduce heat to 350 and bake another 30 minutes.
• Place pecan topping on pie and bake for another 15 minutes.
• Let cool before serving.

STREUSEL-TOPPED PUMPKIN PIE

Steps:

• Heat oven to 425 degrees F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
• In large bowl, mix filling ingredients until well blended. Pour into crust-lined pan.
• Bake 15 minutes. Reduce oven temperature to 350 degrees F; bake 15 minutes. Meanwhile, in small bowl, mix streusel ingredients.
• Sprinkle streusel over pumpkin filling. Bake 15 to 20 minutes longer or until knife inserted in center comes out clean. Cool completely, about 1 hour.
• Gently fold orange peel into whipped topping. Serve pie with topping. Store in refrigerator.

PERFECT PUMPKIN PIE WITH STREUSEL TOPPING

Steps:

• For 12-inch Dutch oven, let the coals heat up to about 400-425.
• With whire whisk, beat pumpkin, condensed milk, eggs, spices, and salt.
• Pour into crust.
• Bake 15 minutes.
• Remove enough coals to lower temperature to 350 and continue baking 35 to 40 minutes, or until knife inserted 1" from the crust comes out clean.
• Meanwhile, prepare streusel by combining brown sugar and flour.
• Cut in butter until crumbly.
• Stir in nuts.
• After pie has baked for 30 minutes at 350, sprinkle on top of pie.
• Bake 5 to 10 minutes longer.
• Cool, if desired.